Pesto Feta Simply Potatoes Gnocchi 5fix Recipes

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SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX



Simply Potato Gnocchi With Pesto and Parmesan #5FIX image

5-Ingredient Fix Contest Entry. Gnocchi are Italian-style dumplings made of potatoes and flour. You can serve gnocchi with any of your favorite pasta sauces. Here's an easy recipe using Simply Potatoes Shredded Hash Browns with a simple pesto Parmesan sauce.

Provided by peggy calhoun

Categories     One Dish Meal

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

2 medium eggs
20 ounces Simply Potatoes® Shredded Hash Browns
2 cups all-purpose flour, divided
3 tablespoons basil garlic pesto sauce
1/2 cup parmigiano-reggiano cheese, freshly grated and divided

Steps:

  • In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
  • Bring 2 quarts water to boil in a four quart pot.
  • Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
  • Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
  • Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
  • Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
  • Divide into equal portions into serving bowls, top with remaining cheese and serve.

POTATO GNOCCHI WITH PESTO



Potato Gnocchi with Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 main course servings

Number Of Ingredients 15

4 large waxy-style potatoes (about 2 1/2 pounds), peeled and cut into sixths
1-1/4 cups plus 2 tablespoons all-purpose flour
2 large egg yolks
1/2 teaspoon fine salt
Generous pinch freshly ground nutmeg
Freshly ground black pepper
1/2 cup heavy cream
1/2 Basil Pesto recipe (about 1/3 cup), recipe follows
2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
  • Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
  • Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
  • On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
  • Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
  • When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot.
  • Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
  • In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
  • Yield: about 2/3 cup

POTATO GNOCCHI WITH BASIL PESTO



Potato Gnocchi with Basil Pesto image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

2 1/4 pounds russet potatoes (about 3 large)
1 large egg, lightly beaten
Coarse salt
2 cups all-purpose flour, plus more for kneading and dusting
Basil Pesto for Potato Gnocchi
Basil leaves, for garnish

Steps:

  • Put about two inches of water in a large pot fitted with a steamer basket and place pot over high heat. Add potatoes, cover, and steam until fork tender, about 45 minutes. Drain well, then peel: Holding each potato with a thick, dry kitchen towel (they will be too hot to hold directly), remove the skin with a paring knife. Immediately pass the potatoes through a ricer. Spread out on a baking sheet and let cool completely.
  • Turn out potatoes onto a work surface, then mix egg with one tablespoon salt and pour over the potatoes and add flour in 1/2 cup increments, up to 1 1/2 cups. Start to work the mixture with your hands and bring it together to form a dough; then gently knead 4 to 5 minutes, adding more flour (up to 1/2 cup total) as necessary to keep the dough from sticking, until dough is smooth and elastic. (To check, pinch off a piece and roll into a rope; it should not break apart).
  • Line a rimmed baking sheet with a dry clean kitchen towel (or parchment paper) and sprinkle liberally with flour. Use a bench scraper to divide dough into four to six pieces. Begin gently rolling each piece under the palms of your hands into a rope, then continue rolling until it is ½ inch in diameter. Use the bench scraper to cut ropes crosswise into 1-inch pieces. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set gnocchi in a single layer on the prepared baking sheet. If not cooking immediately, cover with plastic wrap and refrigerate up to 2 hours.
  • Bring a large pot of water to a boil, then add a generous amount of salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Remove gnocchi with a slotted spoon and gently shake off excess water before placing in a large pasta bowl. (If not serving immediately, plunge gnocchi into an ice-water bath to stop the cooking. Once completely cool, drain thoroughly, toss with a little extra-virgin olive oil, and refrigerate in a covered container for up to 3 hours. Reheat slowly on the stove, with the serving sauce or melted butter. Freezing gnocchi is not recommended.) Toss with pesto while boiling remaining gnocchi.
  • Once the last batch has been boiled, drained, and tossed with pesto, divide gnocchi among bowls and serve at once, garnished with basil.

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